If your fridge is as barren as your dignity, buy the ingredients on the way into work.
Photograph: Hennie Haworth/Guardian

Most people have had an evening when one quick post-work drink turned into five, “dinner” consisted of a packet of dry-roasted peanuts, and the journey into work the next morning had to be washed down with an icy non-diet coke. While we don’t condone this behaviour, we do know the best way to deal with it. Welcome, the Hangover Sandwich of Dreams.

You may think it’s ridiculous to even consider making a sandwich when you’re hungover. You’re going to have to employ your survivalist skills just to get out of bed. Steel your nerves and take this attitude with you into the kitchen. If your fridge is as barren as your dignity, buy the ingredients on the way into work, along with some breakfast. (A Leon egg pot could bring salvation here.)

Size is obviously key. You could opt for an enormous baguette, but a couple of slices of sourdough or some sliced white bread are just as good, if not better. Heft is important: this is no time to worry about carbs and no place for a mimsy wrap.

If you opt for a baguette, then a Vietnamese banh mi-inspired sandwich of cold (possibly leftover?) roasted meat (chicken or pork would be ideal) and some grated or thinly chopped veg (radish, carrots, lettuce, cucumber) is a real winner, combining carbs and protein with much-needed healthy crunch. Don’t forget the mayo, and don’t skimp either – spread it liberally on to the baguette, along with some head‑clearing chilli sauce. Other breads should be toasted if possible. If you’re feeling bold enough, spread a whole ripe avocado over the bread, followed by salt and lemon juice.

But if all else fails, then buy yourself some chips from the office canteen, layer on the butter, and indulge in a simple chip butty.